Ultimate Vegan Creamy-Broccoli Soup

This version of broccoli soup breaks all the rules in comparison to its classic cream of broccoli soup.

5 from 1 vote

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Course: Al La Carte, Appetizer, Lunch

Cuisine: 20 minnute recipe, American, Easy, Vegan, Vegetarian Cuisine

Keyword: Best vegetarian broccoli soup, How to make vegan cream of broccoli soup, Vegan broccoli soup

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Servings

Calories: 309kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 4 quart stock pot we love the all clad fusiontec

Ingredients

1 large head of broccoli with its stem organic.
2 tablespoons extra virgin olive oil
2 shallots peeled and finely chopped
1 Tablespoons fresh chopped ginger
1 Tablespoons garlic peeled and chopped
1 teaspoon fresh thyme leaves
3 pieces porcini dried mushrooms ground into a powder (about 1 tablespoons)
4 - 5 small sweet tomatoes, like campari quartered
a pinch or 2 of freshly ground black pepper
3/4 teaspoons India Black Salt or substitute kosher salt
1/2 small Habanero pepper with or without seeds
4 1/4 - 4 1/2 cups cold water
1 cup cashew nuts rinsed and soaked overnight

Optional

1 tablespoon freshly squeezed lemon juice
extra virgin olive oil for garnish
cumin toasted cashew nuts for garninh recipe in notes

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Instructions

Trim off any brownish ends of the broccoli. Then cut off the stalks as close to the Florets as possible. Dice the stems, small and cut up the florets into small portions.
1 large head of broccoli with its stem
Discard the water from the overnight soaked raw cashew nuts, rinse and set aside.
1 cup cashew nuts
Heat a 3 or 4 quart stock pot over medium heat. Add the olive oil.
Note: Non vegans may use ghee for extra flavor instead of the oil.
2 tablespoons extra virgin olive oil
Sauté the shallots 1 to 2 minutes until fragrant. Season with a pinch of salt.
2 shallots
Add in the ginger, garlic, thyme leaves and porcini powder. Mix and cook 30 to 60 seconds
1 Tablespoons fresh chopped ginger, 1 Tablespoons garlic, 1 teaspoon fresh thyme leaves
Add in the broccoli steams. Season with some of the salt. Mix and cook 2 minutes.
1 large head of broccoli with its stem
Add in the tomatoes. Mix and cook 2 minutes.
4 - 5 small sweet tomatoes, like campari
Add in the chopped broccoli florets and the remaining salt and freshly ground black pepper. Add in the habanero pepper if using. Mix to combine.
1 large head of broccoli with its stem, a pinch or 2 of freshly ground black pepper, 3/4 teaspoons India Black Salt, 1/2 small Habanero pepper
Add in water. Cover and bring to a boil. Cook 5 minutes.
4 1/4 - 4 1/2 cups cold water
Add in the rinsed cashew nuts. Str and cover. Continue cooking for 5 minutes
1 cup cashew nuts
Carefully dump the mixture into a blender, being careful not to fill up the blender jar too much. (I did the puree in 2 batchs). Puree until smooth. Pour into a soup tureen or large soup bowl. Stir in a tablespoon freshly squeezed lemon juice if desired.
Serve hot with a drizzle of extra virgin olive oil and chopped toasted cumin flavored cashew nuts. Enjoy

Nutrition